Ingredients for Ginger Pear Chutney
- 1 kg ripe pears, peeled, cored, and chopped into 1cm pieces
- Granulated Sugar
- Seedless Raisin
- Crystallized Ginger
- Cider Vinegar
- a pinch of salt
- Cinnamon
- Ground Allspice
- ½ tsp ground cloves
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How to Make Ginger Pear Chutney
- Peel, core, and chop 1 kg ripe pears into 1cm pieces.
- Finely grate 100g fresh ginger.
- In a large saucepan, combine the chopped pears, grated ginger, 250g brown sugar, 100ml apple cider vinegar, 50ml water, 1 tsp ground cinnamon, ½ tsp ground cloves, and a pinch of salt.
- Bring the mixture to a boil, then reduce heat to low, stirring occasionally.
- Simmer gently for 120-150 minutes, or until the chutney has thickened and reached your desired consistency. Stir frequently during the last 30 minutes to prevent sticking.
- Remove from heat and let cool completely.
- Sterilize jars and transfer the chutney into them, sealing tightly.
- Enjoy immediately or store in a cool, dark place for up to 6 months – the flavor will deepen over time!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
348g
Fat
0g
Carbs
32g
